Chickpea and Linguine Soup (Minestra Di Ceci E Linguine)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
200 g/7 oz dried chickpeas 1.4 litres/2-1/2 pints water 1 large sprig fresh rosemary
6 tablespoons olive oil 1 medium onion, sliced 2 cloves garlic, chopped
2 tablespoons tomato puree salt and freshly ground black pepper 175g/6 oz linguine, broken into short lengths
TO SERVE: 1 tablespoon chopped fresh rosemary (optional) crusty bread extra virgin olive oil



1 Place the chickpeas in a sieve and pick over to remove any extra matter. Rinse under cold water. Place in a bowl with 725 ml/1-1/4 pints of water, cover and soak overnight in the refrigerator.
2 Pour the chickpeas and their water into a large saucepan with the rest of the water and the rosemary sprig. Bring to the boil cover and simmer for about 1-1/2 hours, until tender. Discard the rosemary.
3 Heat the oil in a frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Add the garlic and cook for a few more seconds. Add the tomato puree and 225ml/8 fl oz of liquid from the cooked chickpeas and stir well. Add the contents of the frying pan to the saucepan of chickpeas. Season with salt and pepper to taste and bring to the boil. Stir in the linguine and boil gently for about 10 minutes, until the pasta is tender.
4 Transfer to individual soup bowls and garnish with chopped rosemary, if desired. Serve with crusty bread and a small jug of olive oil.

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